Ingredients

• 1 tbsp vegetable oil
• 2 diced chicken breasts
• Thai green curry paste
• tin of coconut milk (400ml)
• 3 chopped spring onions (scallions)
• trimmed chopped green beans (50g)
• 2 red chillies
• 2 tbsp chopped corriander (cilantro)
• juice of half a lime

Method

Heat a wok until it is very hot, then add the vegetable oil. Swirl to coat the wok and then add the green curry paste. Stir the paste to release the aroma for 1 minute. Then add the coconut milk and turn the heat down, simmering the mixture for 5 minutes until the curry paste is completely dissolved. Add the chicken, spring onions and green beans and stir into the curry sauce, before finally adding the chopped red chillies. Simmer the curry for 30 minutes, stirring occasionally to prevent it sticking. Five minutes before the end of the cooking time add the fresh chopped corriander and stir it into the sauce. When the chicken is cooked, turn off the heat and add the lime juice. Stir and then serve with steamed rice.

Serves 3-4 with rice and an accompanying vegetable side dish.

This simple Thai green curry recipe can also be read with step-by-step photos and extra interesting information.